The Cheesecake Addiction

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Archive for the tag “cornbread”

Slow Cooker Chili + Cornbread Lovin’


The Polar Vortex is hitting this foodie pretty hard and today has been one big “Don’t Cry” challenge. I’m mildly coping, which of course means I went ahead and bought that dark chocolate, soy Turtle Mocha with whip cream from Caribou Coffee. It ain’t no Mocha Coconut Frap (or mock-cocos), but hey. There’s a frickin POLAR VORTEX.

Snow, why you gotta be so pretty but SO COLD.

Ok, ok. I digress. Ya’ll need to hear about this slow cooker chili.

Dontcha just wanna warm up with a bowl of this?

Dontcha just wanna warm up with a bowl of this?

In a crock pot, put:

1 Tbsp olive oil

1 chopped onion

2 chopped garlic cloves

1 can kidney beans

1 can white beans (any kind, really)

1 can fire roasted tomatoes with green chilies.

Salt, pepper, paprika, granulated garlic, cayenne, and chipotle pepper all to taste (get creative!)

Set the crockpot on high, and let this all simmer together for an hour.

After an hour, turn the crockpot to low, and add in about 3 cups of stock. We used homemade beef stock, and you can use that or chicken stock. OR, go vegetarian, and use water or vegetable stock. OOOHH, or mushroom stock. How yummy would that be?!?!?!

Let cook for several hours.

In the meantime, you’re going to want to make some cornbread (obviously) to go with it. I just used the Trader Joe’s cornbread mix and added the egg, milk, and oil according to the package directions. BUT, I also added, two chopped scallions, 1/2 chopped jalapeño, and 1/3 cup of shredded cheddar cheese (SHARP, please!).

Mix and Bake!

Mix and Bake!

Fill muffin tins, and cook about 18 minutes. Oooh, yeah.

When it’s time for dinner, load up your bowl of chili.IMG_1533

And grab a corn muffin.

Sweet and Spicy perfection!

Sweet and Spicy perfection!

And stuff your face.

Note: The chili, especially if you use water or veggie stock is high in protein and low in fat (but add avocado on top for the GOOD fats)–a great option for a New Year’s Resolution recipe.


Spring, is that you?

Wow. Hello everyone. It’s been a while, huh? I finished another show, so again, that’s my excuse.

I don’t have an excuse for a lack of pictures for what I made last night. Last night, I made a Mexican birthday feast for Jack, who turned 21. It was alcohol free, as I cooked for the rest of his family, and I have yet to turn the legal age. But anyway, I made my usual white rice that’s flavored with garlic, cilantro and lemon juice (usually I use lime juice which I think is better, but I was saving my limes). I made black beans (by “make” of course I mean I drained two cans of black beans and put them in a sauce pan) flavored with cilantro and lemon juice (again, usually use lime juice). I made a mild salsa that consisted of one red onion, minced, two cloves of minced garlic, 4 (or maybe 5) diced tomatoes, about 1/4 cup chopped cilantro, almost a whole jalapeno pepper (it was a big one), salt, pepper, and the juice of two limes. I pan-fried some salt-pepper-cumin spiced chicken and had Jack shred it. PB, Jack’s brother, made a bowl of guac–and some awesome cookie bars (which I’ll have to get the recipe for before sharing it). The night was a total success.

But here’s a few pictures of some things I made in the last few weeks. Excuse the paper plates. The first was a pulled pork sandwich with broccoli cole slaw on the side, served with homemade corn bread. The corn bread had a cup of white sharp cheddar and chopped jalapeno in it. Delish. The second, I baked chicken breasts with a spinach tomato sauce on top. It was really good! On the side, I served a caprese salad.

On another note, have you all felt the call of Spring. I think she’s on her way. We’ve had some lovely warm days in the middle of these “not as cold as it’s been” days. I think the days of citrus and fish and mint and basil and pasta salads are returning, and I couldn’t be more happy. Here comes the sun.

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